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Butter Pecan Cheesecake Bites
Butter pecan cheesecake bites are easy to make, packed with a creamy cheesecake and cake filling and coated with sweet almond bark and crunchy pecans.
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Butter pecan cheesecake bites are sweet, creamy, and buttery, with just a little bit of a crunchy texture. These bite-size confections are filled with rich cream cheese cake filling, wrapped in almond bark, and topped with delicious pecans. With the taste of Butter Pecan Ice cream, these bites are sure to be a hit!
If you love the unique and rich flavor of butter pecan, you’ll also want to make butter pecan crunch, pecan pie cheesecake, and butterscotch toffee cookies.
Butter Pecan Cheesecake Bites Ingredients
You will need:
- 15.25 ounces butter pecan cake mix
- 8 ounces cream cheese, softened
- 12 ounces white almond bark, or candy wafer melts
- 6 tablespoons finely chopped pecans, divide 4 tablespoons for coating
- 2 tablespoons finely chopped pecans, optional garnish
Substitutions and Additions
ALMOND BARK: You can substitute off-white candy melts for the almond bark in this easy recipe.
How to Make Butter Pecan Cheesecake Bites
STEP ONE: Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
STEP TWO: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
PRO TIP: Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
STEP THREE: Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
STEP FOUR: Tightly cover the cream cheese mixture and chill the mixture in the refrigerator for 2 hours.
PRO TIP: You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
STEP FIVE: Line a baking sheet with parchment paper and set it aside.
STEP SIX: Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
STEP SEVEN: Using a microwave-safe medium-sized mixing bowl, heat the almond bark in 30-second intervals, stirring after each interval until completely melted.
STEP EIGHT: Stir in ¼ cup of the finely chopped pecans until well combined.
STEP NINE: Roll the cheesecake bites in the melted almond bark and pecans. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess melted almond bark from the bottom of the fork and gently push the coated cheesecake bites onto the prepared baking sheet. Sprinkle the coated bites with the reserved ¼ cup of finely chopped pecans. Repeat the steps for the remaining cheesecake bites.
PRO TIP: If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
STEP TEN: Once all the cheesecake bites are coated and sprinkled, return the cheesecake bites to the refrigerator until ready to serve.
How to Serve Butter Pecan Cheesecake Bites
A perfect treat for parties or gifting, these yummy cheesecake bites are just the right size to satisfy a craving. These bites make a yummy treat to serve for Thanksgiving, holiday parties, or family gatherings. Easy to pop into your mouth, pair your truffles with a mug of hot chocolate or coffee.
Storage
IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
Butter pecan cheesecake bites are packed with a creamy cheesecake and cake filling and coated with sweet almond bark and crunchy pecans. Easy to make with only four ingredients, these decadent truffles will blow your taste buds away. Big on flavor, these little butter pecan cheesecake bites are utterly irresistible.
FREQUENTLY ASKED QUESTIONS
Why do I have to microwave the cake mix?
Since the cake mix has uncooked flour that may have pathogens, it is unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake butter pecan cake balls recipe.
What are other good options for coating cheesecake bites?
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.
Should these cream cheese balls be served cold or at room temperature?
These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
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Butter Pecan Cheesecake Bites
Butter pecan cheesecake bites are easy to make, packed with a creamy cheesecake and cake filling and coated with sweet almond bark and crunchy pecans.
Ingredients
- 15.25 ounces butter pecan cake mix
- 8 ounces cream cheese softened
- 12 ounces white almond bark or candy wafer melts
- 6 tablespoons finely chopped pecans divide 4 tablespoons for coating
- 2 tablespoons finely chopped pecans optional garnish
Instructions
- Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
- Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
- Tightly cover the cream cheese mixture and chill the mixture in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
- Using a microwave-safe medium-sized mixing bowl, heat the almond bark in 30-second intervals, stirring after each interval until completely melted.
- Stir in ¼ cup of the finely chopped pecans until well combined.
- Roll the cheesecake bites in the melted almond bark and pecans. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess melted almond bark from the bottom of the fork and gently push the coated cheesecake bites onto the prepared baking sheet. Sprinkle the coated bites with the reserved ¼ cup of finely chopped pecans. Repeat the steps for the remaining cheesecake bites.
- Once all the cheesecake bites are coated and sprinkled, return the cheesecake bites to the refrigerator until ready to serve.
Notes
Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
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